Vegan banh mi sandwiches on a serving platter

Vegan banh mi

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(1 ratings)

Prep: 15 mins Cook: 5 mins

Easy

Serves 4

Make this decadent vegan sandwich using veggies and hummus with an Asian dressing and hot sauce all stuffed inside a baguette. Great for a filling lunch

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal338
  • fat11g
  • saturates0g
  • carbs40g
  • sugars7g
  • fibre7g
  • protein16g
  • salt2.1g
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Ingredients

  • 150g leftover raw veggies, (such as red cabbage and carrots), shredded
  • 3 tbsp good-quality vegan white wine vinegar
  • 1 tsp golden caster sugar
  • 1 long French baguette
  • 100g hummus
    Hummus in a pot

    Hummus

    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • 175g cooked tempeh, very finely sliced
    Tempeh

    Tempeh

    tem-pay

    Originally devised in Indonesia, tempeh is made from cooked soya beans that are then fermented…

  • ½ small pack coriander, leaves picked, to serve
  • ½ small pack mint, leaves picked, to serve
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • hot sauce, to serve (we used sriracha)

Method

  1. Put the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt. Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.

  2. Heat oven to 180C/160C fan/gas 4. Cut the baguette into four, then slice each piece horizontally in half. Put the baguette pieces in the oven for 5 mins until lightly toasted and warm. Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top. To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.

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Comments, questions and tips

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flauffy
3rd Mar, 2018
5.05
This is an AMAZING and very filling sandwich! Not having any tempeh, I decided to use some tofu which I marinated in soy sauce, garlic and ginger for 15 mins before searing in a griddle pan. The rest I kept exactly the same and it was a great combination of textures and flavours. A keeper.
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